Zucchini Cornbread Pie

Name: Zucchini Cornbread Pie
Ingredients: 1 pastry for a 9-inch pie crust; 2 tablespoons olive oil; 1 onion, diced; 1 clove garlic, minced; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper; salt and ground black pepper to taste; 2 cups zucchini, thinly sliced; 5 large eggs, beaten; 1 small carrot, thinly sliced; 1/2 cup shredded Cheddar cheese, divided; 1/4 cup grated Parmesan cheese; 1 (8.5 ounce) package cornbread mix; 1/4 cup milk

14 ingredients

4 steps

Ingredients

1 pastry for a 9-inch pie crust
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups zucchini, thinly sliced
5 large eggs, beaten
1 small carrot, thinly sliced
1/2 cup shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
1 (8.5 ounce) package cornbread mix
1/4 cup milk

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2

Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3

Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4

Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.